Cards you may also be interested in
Chocolate Chip Cookie Dough Ice Cream Sandwiches
There is only one response to this picture: Why didn't I think of this?? There's no reason for cookie dough ice cream to exist when you can just sandwich a slab of ice cream between two beautiful hunks of cookie dough. Seriously, these look beautiful. Make your own before the summer is out! Chocolate Chip Cookie Dough Ice Cream Sandwiches Prep Time: 40 min. Chill Time: 3 hours. Difficulty: Easy to Intermediate Recipe by In Katrina's Kitchen Ingredients 1/2 cup butter 1/2 cup brown sugar, packed 1/4 cup granulated sugar 3 Tbsp. milk 2 tsp. vanilla extract 1/4 tsp. salt 1 1/2 cup all-purpose flour 1 cup mini chocolate chips 2 cups ice cream, softened 1. Microwave butter and sugars in large microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring after 1 minute. Stir until mixture is melted and smooth. Stir in milk, vanilla and salt. Add flour; stir until well blended. Stir in chocolate chips. Refrigerate 15 minutes. 2. Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan. Press 1/2 of the dough into pan until smooth and even. Place a second layer parchment paper on top on the dough and repeat with remaining dough. Freeze for 30 minutes up to 1 hour. 3. Remove from freezer. Carefully remove the top layer of cookie dough by lifting the top layer of parchment paper. Gently spread the softened ice cream over the bottom layer of cookie dough still in the pan. 4. Peel the parchment paper from the second layer of cookie dough and place it smooth side up on top of the ice cream. Cover with foil or plastic wrap. Freeze 2 hours or until firm. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer. If you make these, I would LOVE to hear about how they turned out. Check out these other awesome dessert recipes! Homemade Cookie Dough Oreos by @cupcakelady Almond Butter Cookies by @peppermintt Chocolate Chip Coconut Bars by @KatieChick
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
11 Pancakes You MUST Try Before You Die
OH GOD YES. Looking at these pictures... makes me feel things. In the part of my brain that I'm pretty sure is usually reserved for hot guys with abs. Yeah, I'm pretty sure my attraction to these pancakes is inappropriate. But just look at them, people. Have you ever seen anything more beautiful? A life without these pancakes... might not be worth living. (JOKE ALERT. LIFE WITHOUT PANCAKES IS JUST FINE PLEASE DON'T TAKE THIS THE WRONG WAY AAHHHHHH) Peanut Butter Cup Pancakes First up is this mind-blowing creation from Spicy Southern Kitchen. Created especially for her daughter's birthday, these peanut butter-infused pancakes have mini peanut butter cups in the batter, and are topped with chocolate sauce and peanut butter whipped cream. There's no way you could feel sad while eating these (unless you have a severe peanut allergy). Scroll to see additional images! Double Stuffed Oreo Pancakes While we're visiting the Spicy Southern Kitchen, it would be remiss not to include the pancakes she created for her daughter's previous birthday. That's right: Double Stuffed Oreo pancakes!! Rich, chocolatey pancakes stuffed with thick Oreo whipped cream. I have just one word for these: uunnnnngggggghhhhh. Cake Batter Pancakes Maybe chocolate isn't your thing. You know, because you're an evil dictator or a mass murderer. That's fine. Try these sweet, mouthwatering Cake Batter pancakes by The Girl Who Ate Everything. Cake batter-flavored pancakes topped with a vanilla glaze and colorful rainbow sprinkles are exactly what you need to bring some joy to your sad, chocolate-less life. S'mores Pancakes Vivian & Me has made all your dreams come true with these amazing s'mores pancakes, packed with chocolate chips and slathered with marshmallow fluff. They look, in a word, amazeballs. I'm also quite partial to the version by We Are Not Martha (see last picture), which are absolutely slathered in chocolate. Included here as an honorable mention. When I make these, I'll probably end up making some kind of hybrid of the two recipes. Pumpkin Cinnamon Roll Pancakes This is not fair. It is not fair that these pancakes exist, and I'm on a diet. The swirly cinnamon goodness and warm glaze is almost too much to handle. Pixelated Crumb, who brought these beauties into the world, calls them "hands down the most extraordinary pancakes I have ever had." I don't doubt her. Strawberry Lemon Poppyseed Pancakes It's fruit! It's healthy!! Right?? These look like they jumped out of Martha Stewart's kitchen and onto your breakfast table. With homemade strawberry syrup, delicate lemon flavor, and fragrant poppy seeds, you can't go wrong with this beautiful creation by La Creme de la Crumb. Double Chocolate Pancakes If you really, really want dessert for breakfast, then you'd better go with these decadent Double Chocolate pancakes by Bakerella. The cakes, the sauce, even the GARNISH for Pete's sake is chocolate, chocolate, chocolate. YUM. You could also lighten them up by skipping the sauce and garnishing with fresh berries, but where's the fun in that? Lucky Charms Pancakes And now for something completely different. That's right; Lucky Charms pancakes. With marshmallows in the cakes as well as on top! Now THAT'S magically delicious. Perfect for St. Patrick's Day, or just I'm-An-Adult-I-Eat-What-I-Want Day. Get the recipe from Betty Crocker. Apple Pie Pancakes with Vanilla Maple Syrup It wasn't long until somebody brought the apple into this. After bananas, apples and cinnamon might be the next go-to flavor combination for pancakes. You're in luck; these pancakes apparently taste exactly like apple pie. And topped with vanilla maple syrup? Forget it. Fall pancake heaven. Thank you, Averie Cooks. Mint Chocolate Chip Pancakes ANOTHER green pancake? I thought those were once in a lifetime. But no – introducing Mint Chocolate Chip pancakes by the... interestingly named Caramel Potatoes (who names these blogs?)! With just the right touch of mint and yummy mini chocolate morsels, you're sure to love these despite their intimidating color. Breakfast Pigs In A Blanket On A Stick Oh god. Now for the motherlode. I can't stop thinking about these. And I WON'T stop thinking about these, I know, until I try making them myself. They're griddled breakfast sausages, dipped in pancake batter and deep fried. Then dunked in maple syrup and CONSUMED RAVENOUSLY. Mrs. Schwartz's Kitchen has really outdone itself on this one. Aaaaand that, my friends, concludes the list of pancakes you must try before you die. Although if you eat all of these on a regular basis, you might do just that. If you try any of the recipes, be sure to let me know how it turns out :) and snap a pic and make your own card, so we can all drool in jealousy!! XD
Homemade Pop-Tarts? Oh Hells Yeah!
I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D
Wine- History and Preparation
Natural wine is ancient, and therefore the latest trend. What makes a wine “natural”? When Jenny Lefcourt captive to Paris within the Nineteen to check French literature and cinema, she and her friends started drinking a very exciting style of wine. This wine tasted “totally different, and alive, and delicious,” she remembers. They found it in an exceedingly few bars, and later stumbled into a tasting of it hosted at a vicinity edifice. Now natural wine has become a word form of bourgeois style in sure social circles and on sure menus across the world. It’s become a supply of indie social capital, with wine labels that are as feverishly followed and obsessed over as album covers within the ’80s. However what makes a wine “natural” isn’t forever clear to customers who are additional accustomed to the under-$10 section at merchant. And it became the topic of heated dialogue within the wine world, with natural wine purists declaring it in virtue and thrilling style, and traditionalists criticizing the perceived flaws and even its idealism. But whereas natural wine is recently fashionable, it's not new: folks are creating hard fruit crush while not additives for thousands of years. (The history of sulfites complicates this; some folks believe that sulfites in one type or another were accustomed preserve wine as early because the eighth century before Christ.) “People assume that natural wine may be a cult or a replacement issue, however it’s the standard thanks to build wine,” explains Krista Scruggs, a wine maker and farmer based mostly in American state and Texas. “It’s typical wine that’s truly new.” Here’s what natural wine is, however we have a tendency to captive off from — and back to — it, and wherever it’s heading next. What it is Natural wine is additional of an inspiration than a well-defined class with agreed-upon characteristics. In its purest type, wine made of pure hard fruit crush “PEOPLE assume THAT NATURAL WINE may be a cult OR a replacement issue, however it’s the standard thanks to yarra valley restaurants. They serve typical WINE that’s truly new. Many people — winemakers, distributors, writers, — disagree with the term “natural wine.” Some like the phrase “low-intervention” wine, or “naked” wine, or “raw” wine. Scruggs calls her product “just fucking hard juice.” however “natural wine” is that the term that's most generally used, and anyone at a natural-inclined wine store, wine bar, or edifice can understand what you mean once you use it. For the aim of this text, I’m operating beneath the idea that natural wine isn’t a fraud, nor is its supporter’s neurotic, however rather that it’s an extremely debated and endlessly difficult topic that ne'er ceases to urge all manner of individuals irritated up. Also, the things are extremely usually delicious. Understanding natural wine needs a basic understanding of the trade method. Within the simplest terms, that method has 2 parts: growing and selecting grapes, and so turning them into wine through fermentation. Natural wine, then, is formed from grapes not sprayed with pesticides or herbicides. Natural winemakers handpick their grapes rather than hoping on machines to reap them. Once it involves turning those handpicked grapes into juice, natural winemakers have faith in native yeast, the things that’s whizzing around within the air and can land on grapes if you set them in an exceedingly vat for long enough, to line off natural fermentation. And in contrast to most typical winemakers, they don’t use any additives (like pretend oak flavor, pretend vanilla flavor, sugar, acid, egg white, etc.) within the trade method. Occasionally, some natural winemakers can add some sulfites, a preservative and stabilizer that winemakers are victimization longer than the other additive. Sulfites make sure that the wine you drink tastes roughly identical because it did once it went into the bottle. Natural winemakers either use no supplementary sulfites or use it in little quantities, whereas typical winemakers dissipate to ten times the maximum amount. They conjointly use it differently: typical winemakers add sulfites to grapes to exterminate natural yeasts, and so add additional throughout the remainder of the trade process; natural winemakers can add a bit simply before bottling. The purest of the pure — naturally hard fruit crush with no sulfites. So, from the above blog we can guess that you have some ideas about the ancient history and preparation of wines.
14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar – but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" – I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and – for the mess-haters among us – you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas – and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
3
Comment
4